- 2 pounds (20 to 24) fingerling potatoes, any variety, skin on
- Kosher salt and freshly ground black pepper
- 2 to 3 tablespoons extra virgin olive oil
- 4 tablespoons (½ stick) unsalted butter, melted, divided
- 1 teaspoon finely minced garlic
- 2 teaspoons finely chopped herbs, such as rosemary, thyme, parsley, chives, or a combination
- Add the potatoes to a large pot and cover them with cold water by several inches. Generously salt the water and bring it to a boil over high heat. Reduce the heat to a simmer and cook the potatoes until just before they are fork-tender, about 10 minutes. Drain the potatoes in a colander and let them cool for 10 minutes.
- Preheat the oven to 425 degrees F.
- Lightly coat a baking sheet with the oil. Evenly space the boiled potatoes out across the sheet and, using a small glass or a fork lightly coated with oil, gently flatten each potato by pressing down until it mashes into an oblong shape. Brush the potatoes generously with 2 tablespoons of the melted butter, sprinkle them with salt and pepper to taste, and bake them for 10 minutes.
Add the garlic and herbs to the remaining 2 tablespoons butter, brush the potatoes again, and bake until they are golden brown and crispy, about 8 to 10 minutes more.